How to Make Award-winning Deconstructed, "No-bake" broccoli, tuna, and barley lasagna

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, deconstructed, "no-bake" broccoli, tuna, and barley lasagna. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Have broccoli you need to use? This is a take on the Tuna Noodle Casserole my mom used to bake my brother and I when we were kids. It was the first meal I ever cooked for myself (when I was in college). This is a recipe for No Bake Lasagna, Pinoy Style.

Deconstructed, "No-bake" broccoli, tuna, and barley lasagna is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Deconstructed, "No-bake" broccoli, tuna, and barley lasagna is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook deconstructed, "no-bake" broccoli, tuna, and barley lasagna using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Deconstructed, "No-bake" broccoli, tuna, and barley lasagna:

1. Take 500 g lasagna sheet
2. Get 1 broccoli, chopped as normal (around 500g?)/ other veggies
3. Get 250 g barley, soaked overnight is preferable
4. Get 1 can tuna (170g)
5. Take 300 ml evaporated milk +700ml of water (or 1l of milk)
6. Make ready 2 sachets (@20g) instant cheese sauces (I use Sainsbury's)
7. Take 250 g strong-tasted cheese (I use blue cheese)

Etsy assumes no responsibility for the accuracy, labeling, or content of sellers' listings and products. Always read labels, warnings, directions and other information provided with the product before using or consuming it. If you have questions, contact the seller by sending a Message. This dessert lasagna is cold and creamy, thanks to layers of ice cream.

Steps to make Deconstructed, "No-bake" broccoli, tuna, and barley lasagna:

1. First, boil the lasagna. Here I suggest to boil it in the milk if you to have enough milk and want it creamy, if not just follow your usual method for spaghetti or other pasta. Try to not get them sticking to each other by stirring it once in a while and adding it in crisscross position. No worries if some of them stick to each other though. Prepare a wide surface. Cut your broccoli while waiting.
2. After lasagna is ready, take one by one with tongs and put them separately on the kitchen sheets. Don't throw the liquid out if you boiled it on milk.
3. Boil in low heat. If you haven't soaked your barley, it's time to put your barley inside the mixture and boil for about 15 minutes. If you have, you can just add your barley inside the milk and go straight into the next step.
4. Add chopped broccoli into you sauce. Add instant cheese sauce mixes (a bit of cheating here). If you don't have an instant sauce mix, I will mix 30g of parmesan, salt, pepper, garlic powder, and corn starch (or other flour for thickening the sauce) here. Keep stirring once in a while.
5. Add tuna after your sauce has been boiling. Wait for 5 more minutes.
6. Prepare your container. It's better to do this when your cheese sauce is still hot from the stove. Layer lasagna sheet, the sauce, then lasagna sheet again, etc. until your container is full and you finish both your lasagne and your sauce. Let them sit for 15 minutes at the least. Enjoy.

If you have questions, contact the seller by sending a Message. This dessert lasagna is cold and creamy, thanks to layers of ice cream. We think you're gonna love it. You don't need to turn on the oven to enjoy lasagna. Let Everyday Food editor Sarah Carey show you the trick to making a no-bake version that's perfect for summer.

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